Chickpea And Spinach Curry

1. Heat olive oil in a large pan (or use olive oil spray). Sauté the onions over medium heat for 5 minutes until softened.
2. Stir in the spices and salt, cooking for 30 seconds until fragrant.
3. Add the minced garlic, ginger, cinnamon stick and bay leaf. Add a splash of stock if the pan gets too dry.
4. Stir in the tomato purée and sweet potatoes.
5. Add the aubergine and chickpeas.
6. Add the coconut milk and vegetable stock and bring to a simmer. Lower the heat and cook for 15-20 minutes, stirring occasionally, until vegetables have softened.
7. Add the spinach. If you are using fresh then stir in until wilted. If you are using frozen spinach then cook for about 5 minutes, stirring, until incorporated into the curry.
8. Remove and discard the cinnamon stick and bay leaf. Check the seasoning and adjust to taste. Add lime juice to taste and sprinkle with fresh coriander.
9. Serve over rice with some chopped chillies or dried chilli flakes and lime wedges on the side.

Instant Pot Method

1. If you have time saute the onions, garlic and ginger for a few minutes in a little olive oil. If you are short of time just add ingredients and stir together.
2. Cover, set vent to sealing and cook for 8 minutes at high pressure. Release the pressure manually.
3. Give the curry a good stir. Select 'Saute' again and stir in the spinach. Simmer until spinach wilts, about 5 minutes.
4. Remove and discard the cinnamon stick and bay leaf. Check the seasoning and adjust to taste. Add lime juice to taste and sprinkle with fresh coriander.